Winery Farm HandOrganic Semillon - Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Organic Semillon - Sauvignon Blanc
Pairings that work perfectly with Organic Semillon - Sauvignon Blanc
Original food and wine pairings with Organic Semillon - Sauvignon Blanc
The Organic Semillon - Sauvignon Blanc of Winery Farm Hand matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of sublime salmon (stuffed salmon), seafood pie or the coughing cat's apple crumble.
Details and technical informations about Winery Farm Hand's Organic Semillon - Sauvignon Blanc.
Discover the grape variety: Chichaud
It is most certainly from the Ardèche, and is not found anywhere else. It has long been confused with the cinsaut called boudalès in this region, which explains why it has the synonym tsintsao. It is said to be related to the white humagne. Today, Chichaud is on the verge of extinction, although it is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Organic Semillon - Sauvignon Blanc from Winery Farm Hand are 0, 2018
Informations about the Winery Farm Hand
The Winery Farm Hand is one of of the world's greatest estates. It offers 6 wines for sale in the of Australie du Sud to come and discover on site or to buy online.
The wine region of Australie du Sud
SouthAustralia is one of Australia's six states, located (as the name suggests) in the south of the vast island continent. It's the engine room of the Australian wine industry, responsible for about half of the country's total production each year. But there's more to the region than quantity - countless high-quality wines are produced here, most from the region's signature Grape, Shiraz. These include such fine, collectible wines as Penfolds Grange, Henschke Hill of Grace, Torbreck The Laird and d'Arenberg The Dead Arm.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
